Method
1
Use 20g coffee for a restricted 30ml extraction (half normal volume)
2
Aim for 15-20 second extraction time for concentrated flavor
3
Ristretto should be thick, syrupy, and intensely aromatic
4
In small saucepan, warm milk over medium-low heat
5
Whisk in peanut butter until completely smooth
6
Add brown sugar, vanilla, cinnamon, and sea salt
7
Heat until steaming but not boiling, whisking constantly
8
Remove from heat when mixture is creamy and well combined
9
Pour hot peanut butter milk into large mug
10
Slowly add ristretto shots, stirring gently
11
The coffee will create beautiful marbling effect
12
Top with light foam from remaining warm milk
13
Sprinkle crushed peanuts on top
14
Serve immediately while hot
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
